This colorful salad combines a mix of veggies and fruits with a light dressing. You can use whatever fruits and veggies you have available, just make sure to keep it colorful.
Ingredients
Servings 8
Dressing
- 1/4 cup red wine vinegar
- 1 1/2 tablespoons finely chopped shallot
- 1/2 tablespoon honey
- 1/4 cup hazelnut oil or extra-virgin olive oil
Salad
- 6 cups chopped romaine hearts
- 4 cups sliced red cabbage or raddichio
- 1 large Fuji apple halved, cored, diced
- 1 Asian pear halved, cored, diced
- 1 mango peeled, diced, or 2 persimmons, peeled, seeded, diced
- ½ cup sliced radish
- ½ cup sliced cucumber
- 3/4 cup pecans toasted, coarsely chopped or sprouts
- 1/2 cup pomegranate seeds optional
Nutritional Facts
Nutrition Facts
Rainbow Chopped Salad
Amount per Serving
Calories
205
% Daily Value*
Fat
14
g
22
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
3
g
Monounsaturated Fat
9
g
Sodium
21
mg
1
%
Potassium
435
mg
12
%
Carbohydrates
21
g
7
%
Fiber
5
g
21
%
Sugar
14
g
16
%
Protein
3
g
6
%
Vitamin A
5510
IU
110
%
Vitamin C
42
mg
51
%
Calcium
56
mg
6
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- For the dressing: Whisk vinegar, shallot, and honey in small bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and freshly ground black pepper.
- For the salad: Combine romaine and other salad ingredients in very large bowl; toss to blend. Add dressing and toss to coat.
